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Easy No-Churn Salted Caramel Ice Cream Recipe

no-churn salted caramel ice cream - featured image
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This easy no-churn salted caramel ice cream is creamy, rich, and packed with the perfect balance of sweet and salty. No ice cream maker required—just a bowl, a whisk, and a freezer for restaurant-quality results with almost zero effort.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into small cubes
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon flaky sea salt, plus more for sprinkling
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy cream, cold
  • 1 can (14 ounces or 397g) sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Salted Caramel Sauce: Place a heavy-bottomed saucepan over medium heat and add the granulated sugar in an even layer. Do not stir. Let the sugar melt undisturbed for about 3-4 minutes until the edges turn golden. Gently swirl the pan to help the sugar melt evenly. Continue cooking until the sugar turns a deep amber color (like a penny), about 6-8 minutes total. Watch closely to avoid burning.
  2. Remove the pan from heat. Immediately add the cubed butter. The mixture will bubble vigorously. Whisk until the butter is completely melted and incorporated.
  3. Slowly pour in the room-temperature heavy cream while whisking constantly. The mixture will steam and bubble again. Keep whisking until smooth. Stir in the vanilla extract and flaky sea salt. Let the caramel cool for 15-20 minutes at room temperature. It will thicken as it cools.
  4. Whip the Cream: In a large mixing bowl, pour the cold heavy cream and vanilla extract. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to overwhip. The cream should look billowy and thick.
  5. Assemble and Freeze: Pour the sweetened condensed milk into the bowl with the whipped cream. Using a rubber spatula, gently fold together until just combined, with no white streaks remaining. Do not stir vigorously to keep as much air in the mixture as possible.
  6. Pour about half of the cream mixture into a loaf pan. Drizzle a generous amount of the cooled salted caramel sauce over the top (about 1/3 of the sauce). Use a knife or skewer to gently swirl it through the cream.
  7. Add the remaining cream mixture on top, then drizzle more caramel and swirl again. Reserve a little caramel for serving later. Sprinkle a pinch of flaky sea salt over the top.
  8. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, but overnight is best. After 6 hours, it will be scoopable but soft. After 12 hours, it is perfect.

Notes

Do not rush the caramel. Let the sugar melt undisturbed without stirring to prevent crystallization. Use room temperature cream when adding to hot caramel to avoid hardening. Do not overwhip the cream—stop at stiff peaks. Layer the caramel strategically by swirling in layers for beautiful ribbons. Be patient with freezing—minimum 6 hours, overnight is best. For storage, press parchment paper onto the surface to prevent ice crystals. The ice cream stays fresh for up to 2 weeks in an airtight container.

Nutrition

Keywords: no-churn ice cream, salted caramel, homemade ice cream, easy ice cream, no machine ice cream, summer dessert

Find it online: https://zorbmeal.com/easy-no-churn-salted-caramel-ice-cream-recipe/